Happy 2013! I hope this year started off well for you! For the past few years I’ve made something pretzel-related to celebrate the New Year. According to one of my grandmothers, pretzels bring good luck. Who wouldn’t want more luck, especially if it is channeled through something tasty?
Now that we have cornered the luck market for 2013, we should talk about resolutions. I’ve been thinking on and off again the last week or so about a resolution for 2013. There were several candidates, including exercising more, quitting saying “like,” and always packing my lunch the night before. It wasn’t until this afternoon when I was kneading dough for pasta that I settled on the idea that I should set just a goal of simply being present.
The idea crept up on me as I worked the flour and egg into a smooth mass of dough. It was a quiet moment, and I realized that I was completely focused on my task and the pleasure of cooking instead of letting my mind wander to the next email to write, cookie to bake, or task to tackle. I spend way too much time thinking about what’s next instead of enjoying the process of what I’m doing now. In the end, the idea is to slow down a little bit, have more fun, and really experience things instead of skimming over them. It is simple, but I’m sure it will prove to be a challenge. Luckily I ate enough of these cookies to ensure success!
Notes:
The flavor of these cookies is very simple and not overly sweet. They go nicely with tea, a comfortable chair, and your favorite book. You could also make these cookies with other flavorings like anise, lemon, or orange. When you add the egg, the butter mixture may become a bit lumpy. Once the flour is added, the lumps will mix out and your dough will be nice and smooth. I turn on the oven after I’ve mixed the dough, but before I shape it so that it has enough time to preheat, but isn’t on for forever before the cookies are baked. If the dough becomes difficult to shape, pop it back in the freezer for a few minutes. If the baggie with the melted chocolate is too warm for you to handle, set it aside for a few minutes, or wrap it in a clean dishcloth or paper towel while your drizzle.
Ingredients:
¾ cup (1½ sticks; 171 g) unsalted butter, room temperature
¾ cup (89 g) powdered sugar
1 egg
2 teaspoons vanilla extract
2 cups (270 g) all-purpose flour
Small handful of dark chocolate chunks or chips
Yields about 3 dozen cookies
Cream, Add, Chill, Shape, Bake, Cool, Drizzle:
Cream the butter until it is light and fluffy. Add the sugar, and beat until incorporated. Add the egg and vanilla, and beat until mixed. Scrape down the sides of the bowl and beater, and add the first cup of flour, mixing until it is incorporated. Scrape down the bowl and beater again, and add the second cup of flour, mixing until no more flour streaks remain. Adjust the oven racks to the upper and lower thirds of the oven, and preheat to 375ºF. Using a cookie scoop or two spoons, scoop out a tablespoon’s worth (15-17 g) of dough, and place it on a clean plate. Repeat with the remaining dough, and then place the dough balls in the freezer for 10-15 minutes. In the meantime, line two cookie sheets with parchment paper or Silpat mats. Once the dough is chilled, remove from the freezer, and roll each dough ball between your palms until it is a rope that is about 6 inches long. Twist the rope into a pretzel shape, and place on the prepared cookie sheet. Repeat with the remaining dough balls. Bake the pretzels at 375ºF for 10-12 minutes, or until the bottoms are lightly browned. Cool on a wire rack.
Once the cookies are cooled, line a cookie sheet with a piece of wax paper (or you can use the parchment paper or Silpat mat you baked the cookies on), and place all of the cookies close together on the cookie sheet. Melt a small handful of dark chocolate chips or chunks in a small bowl over a pan of simmering water. Line a small drinking glass with a small baggie, and scrape the melted chocolate into the baggie. Twist the top of the baggie closed, and then snip the tiniest bit off of one of the corners of the baggie. Drizzle the chocolate over the cookies, and then allow the cookies to rest until the chocolate has hardened. If you need the cookies to be ready quickly, you can pop the cookie sheet into the fridge. Store the cookies in an airtight container between layers of wax paper at room temperature.
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